My house is for sale right now and I have been really busy and not eating as raw as I should. I am still eating 1-2 raw meals every day, but I've been really stressed out and feeling kind of sad and slightly depressed. I'm really trying to snap at out of it as I know I have it so much better than most others. I am trying really hard to stay positive about my house selling! My financial picture is not where I want it to be. So when I am blue I try to channel it into something creative. So I've been experimenting with different ice creams and I'm pretty stoked on this strawberry one. Definitely better for you then dairy ice cream and better than nasty tasting soy ice cream..
5 Cups organic frozen strawberries
4 Tbl. raw agave syrup
2 Tbl. raw unrefined coconut oil, melted
1/2 Cup raw cashews
2 Cups raw almond milk ( I will post the recipe below)
1/2 a vanilla bean, seeds from the inside scraped
a few pinches of himalayan salt
4 dates, pitted
1/4 Cup fresh organic strawberries, chopped fine
Place the first 8 ingredients into a high speed blender. Blend until smooth. Pour into and Ice Cream maker and let it run for 10 minutes, then throw in the remaining strawberries and let it run for another 5 to 10 minutes until it resembles ice cream.
I have a cheap ice cream maker the brand is Rival. I got it for a few bucks at goodwill. If you don't have an ice cream maker you can freeze the mixture and then run it through the food processor or blender again.
Here is my almond milk recipe that I that I taught in my raw food 101 class. It is so much better than any preservative ridden store bought version and you can control the sweetness:
Almond Milk
1 Cup almonds, soaked in water, overnight
3 Cups filtered water
1 Tbl. coconut oil
2-4 dates, pitted
1/2 tsp. gmo free lecithin
1/4 tsp. vanilla extract
1/4 tsp. himalayan salt
Rinse and drain the soaked almonds and place into blender with 3 cups of water. Blend for a few seconds until well blended. Pour mixture into a nut milk bag that is set into a bowl or large measuring cup. Squeeze out the milk(reserve the pulp, for another use). Rinse out blender and pour the nut milk back into the blender. Add additional ingredients and blend until well blended. Serve chilled. Makes 3 cups lasts 3 days in fridge.
Posts
